Apple & Cheese Pie

Nutrition Facts

Serving Size 1 SLICE

Calories 411

Calories from Fat 15.7

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 20.3g

31%

Sat. Fat 10.3g

- - -%

Trans Fat 0.4g

Cholesterol 78.4mg

- - -%

Sodium 323.7mg

14%

Amount/Serving

%DV*

Tot. Carb. 53.5g

16%

Dietary Fiber 0.5g

Sugars 36.1g

Includes 15.7g Added Sugars

Protein 4.8g

Vitamin D - 0.5mcg - 0%

Calcium - 42.2mg - 4%

Iron - 0.5mg - 7%

Potassium - 112.1mg - 2%

INGREDIENTS: Apple & Cheese Pie (APPLE FILLING (apples, sugar, water, food starch-modified (corn), lemon juice concentrate, culture sugar, natural flavor and spice (cinnamon and nutmeg)), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), PIE CRUST (enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), shortening (interesterified soybean oil, fully hydrogenated cottonseed oil) water, contains 2% or less of: white grape juice concentrate, salt, citrus fiber, xanthan gum. contains wheat and soy), SUGAR (sugar), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), Streusel Topping (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SUGAR (sugar), BROWN SUGAR (sugar, molasses ), KOSHER SALT (salt, yellow prussiate of soda), CINNAMON, VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.))

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.